Heat 1 tablespoon of extra virgin olive oil over medium heat in a skillet. Add carrots and saute for 5 minutes until soft. Add garlic and onions and saute until onions are tender and transparent.

Add ground turkey to the heat. Using a spatula, break up ground turkey into small chunks and cook until browned.

Line a small bowl with some aluminum foil. Drain fat from skillet by tilting skillet up on a 45 degree angle. Push food to the top of the pan (the part lifted off the stovetop) and allow fat to drip to the bottom of the pan. Using a large spoon, spoon out fat into the foil lined bowl. When fat is drained, place the skillet back on the stovetop and redistribute food around the skillet.

Adjust heat to medium-low. Add jar of pasta sauce to skillet and heat until warm.

In a second skillet or flat bottomed pan, heat 1 tablespoon of olive oil. Add 1/3 strips of zucchini and saute until tender, about 1 minute. Repeat until all zucchini is cooked.

Spoon 1/6 of zucchini onto a plate and top with 1/6 of the meat sauce.

Top with Parmesan cheese if desired (not included in nutritional facts) and enjoy!